Luxury retreat hotel group Salter Brothers Hospitality is transforming Ardour Milton Park venues Horderns restaurant and The Polo Bar in a bid to “usher in a new era for regional hospitality”.
The multimillion-dollar refurbishment of the iconic 1910 property includes a relocation of the estate’s signature restaurant Horderns to a larger setting overlooking the historic gardens. Capacity has more than doubled in the new space, increasing from 38 to 102.
The pass will become a focal point of the restaurant, allowing guests to watch chefs assemble and plate each dish.
Executive Chef Mark Holland (ex-Nomad, Paddington Inn, Box Tree UK), who was appointed last year, has developed a menu around communal dining and table-side theatre. The chef will highlight Southern Highlands producers like Snake Creek Beef, Bunny Galore Lamb, and Pecora Dairy. Alastair Beach is also on deck as food and beverage manager.
“Cooking has always been about connection for me – from growing up in my father’s restaurant in Yorkshire, to training under culinary luminaries including Simon Gueller and Marco Pierre White,” says Holland.
“At Horderns, my goal is to create food that feels both comforting and memorable. I want every guest to leave with a memory that stays with them long after they’ve gone”.
The Polo Bar will soon have an adjoining charcuterie room for guests to enjoy cured meats and artisan cheeses from the Southern Highlands, South Coast, and beyond.
Ardour Milton Park Bowral General Manager David McDonald said the two venues embody Milton Park’s vision for boutique regional hospitality.
“We want to redefine what luxury means in Australia; it’s about slowing down, connection, craft and character. The evolution of this storied estate marks the beginning of a new era for regional hospitality, and we look forward to welcoming return guests and first-time visitors,” said McDonald.
Ardour Milton Park is located at 200 Horderns Road, Bowral, and is expected to open in early 2026.
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